Chocolate Hazelnut Fudge

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Texanerin Baking


For hazelnut butter

  • 2 cups raw hazelnuts
  • 1/8 teaspoon Pink Himalayan salt (optional)

For fudge

  • 2 cups finely chopped semi-sweet chocolate or chocolate chips*
  • 1/3 cup full-fat canned coconut milk
  • 1/4 cup toasted hazelnut butter made with the NutraMilk
  • 4 tsp. maple syrup
  • 1/4 tsp. vanilla extract
  • a pinch of salt, optional
  • 3/4 cups + 1/4 cup toasted hazelnuts, chopped (optional)

*If vegan-make sure to choose vegan chocolate chips. If on a paleo diet- choose chocolate chips accordingly.


For hazelnut butter

  • Start by making hazelnut butter with the NutraMilk:
    • Place hazelnuts and salt in the NutraMilk container.
    • Press Butter cycle, set for 15-16 minutes.
    • Press Start.
    • Open the container lid. If necessary, set for an additional 1-2 minutes for a
    • creamier butter
  • In a large saucepan, mix everything, except for the hazelnuts, together. Melt over low heat while frequently stirring.
  • Meanwhile, prepare a 9"x5" loaf pan with a piece of parchment paper.
  • Once the mixture is melted, add 3/4 cup chopped hazelnuts, if using. Pour the fudge into the prepared pan. Let sit for about 20 minutes and then sprinkle the remaining 1/4 cup chopped hazelnuts over the top of the fudge.

  • Refrigerate for 2 hours or until set. You can cut this when cold but it's easier when at room temperature. Store at room temperature for 1 day and then refrigerate. Enjoy!